Sweet Flavored Curd (Dahi)

Name: Sweet Flavored Curd (Dahi)
Ingredients: 4 cups Whole milk (Originally '1 Sher'. Converted to approx 1 quart/liter.); 1/2 cup Sugar (Quantity estimated for 'Mithu Dahi' (Sweet Curd). Adjust to taste.); 1 tablespoon Plain yogurt (starter) (Use fresh, sweet curd as starter ('melvan').); 1 teaspoon Vanilla extract (Optional. Can substitute with Raspberry or Lemon extract.); 3 drops Rose essence (Optional. Use exactly 3 drops if selecting this flavor.); 1/2 teaspoon Saffron strands (Optional. Originally '2 val' (approx 0.75g). Use for Saffron Curd.); 1 tablespoon Almonds (Sliced fine. Can substitute with 1-2 drops Almond essence.); 1 tablespoon Pistachios (Sliced fine.); 1/4 teaspoon Food coloring (Optional. Originally '40-50 drops'. Use a few drops of modern coloring to achieve desired shade.)

A luxurious traditional Parsi preparation for setting rich, sweet curd (yogurt) infused with aromatic essences or saffron. This recipe transforms simple milk into a creamy dessert-like dish by thickening it over heat and culturing it with flavors like vanilla, raspberry, lemon, or rose. Finished with a garnish of delicate almond and pistachio slivers, it creates an elegant, cooling treat perfect for festive occasions.

Ingredients

4 cups Whole milk (Originally '1 Sher'. Converted to approx 1 quart/liter.)
1/2 cup Sugar (Quantity estimated for 'Mithu Dahi' (Sweet Curd). Adjust to taste.)
1 tablespoon Plain yogurt (starter) (Use fresh, sweet curd as starter ('melvan').)
1 teaspoon Vanilla extract (Optional. Can substitute with Raspberry or Lemon extract.)
3 drops Rose essence (Optional. Use exactly 3 drops if selecting this flavor.)
1/2 teaspoon Saffron strands (Optional. Originally '2 val' (approx 0.75g). Use for Saffron Curd.)
1 tablespoon Almonds (Sliced fine. Can substitute with 1-2 drops Almond essence.)
1 tablespoon Pistachios (Sliced fine.)
1/4 teaspoon Food coloring (Optional. Originally '40-50 drops'. Use a few drops of modern coloring to achieve desired shade.)

Instructions

1Boil the milk in a heavy-bottomed pan. You may reduce it slightly ('balva') for a thicker consistency if desired. Stir in sugar to taste (approx 1/2 cup) while hot.
2If making colored curd: After removing milk from heat, wait about 10 minutes. Take a small spoonful of the warm milk into a separate cup. Mix in the food coloring (originally 40-50 drops, use less for modern concentrated colors) until well blended. Pour this colored milk back into the main pot and mix well. Strain the entire mixture through a clean cloth or fine net into a clean vessel to ensure it is smooth.
3If making Saffron (Kesarya) Curd: Toast the saffron strands lightly and grind them into a fine powder in a mortar. Take a small spoonful of the boiled milk, mix the saffron powder into it thoroughly, and then stir it back into the main batch of milk. Note: Do not add other essences or colors if using saffron.
4Allow the milk to cool until it is lukewarm (tepid). If using liquid essences (Vanilla, Raspberry, Lemon), stir them in now according to taste. If using Rose essence, add exactly 3 drops. Once flavored, stir in the plain yogurt starter (melvan) thoroughly. It is important to mix the essence before the starter, or ensure they are well combined so the curd sets uniformly.
5Pour the mixture into a setting bowl. Sprinkle the top with fine slices of almonds and pistachios. Alternatively, you may add 1-2 drops of almond essence instead of nuts. Cover and let sit in a warm place undisturbed for 6-8 hours or until the curd is firmly set.